# What You'll Need:
→ Turkey & Noodles
01 - 1 lb lean ground turkey
02 - 6 oz shirataki noodles or cooked rice noodles
03 - 1 tbsp vegetable oil
04 - 2 cloves garlic, minced
05 - 1 tbsp fresh ginger, minced
06 - 2 green onions, thinly sliced
07 - 1 cup shredded carrots
08 - 1 cup shredded cabbage
→ Sauce
09 - 3 tbsp low-sodium soy sauce
10 - 1 tbsp rice vinegar
11 - 1 tbsp hoisin sauce
12 - 1 tsp toasted sesame oil
13 - 1 tsp chili garlic sauce, optional
→ Assembly
14 - 12 large butter lettuce leaves, washed and dried
15 - 1 tbsp sesame seeds, optional
16 - 2 tbsp chopped fresh cilantro or mint, optional
# How to Make It:
01 - Cook noodles according to package directions. For shirataki noodles, rinse thoroughly and pat dry. For rice noodles, cook until tender. Set aside.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking up with a spoon, until browned and cooked through, approximately 5 to 6 minutes.
03 - Add minced garlic, ginger, and half of the green onions to the skillet. Sauté for 1 minute until fragrant.
04 - Stir in shredded carrots and cabbage. Cook for 2 to 3 minutes until vegetables are softened.
05 - In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sesame oil, and chili garlic sauce if using.
06 - Add cooked noodles and prepared sauce to the skillet. Toss everything together and cook for 2 to 3 minutes until heated through and well combined.
07 - Spoon the turkey noodle mixture into lettuce leaves. Garnish with remaining green onions, sesame seeds, and fresh herbs if desired.
08 - Serve immediately as handheld wraps while components are warm.
